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Flavonoids should be further exploited for the protection of food and beverages against light\u2010induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet\u2010)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co\u2010pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light\u2010to\u2010heat converting channels in processed food to eventually prevent quality loss. \u00a9 2014 Society of Chemical Industry<\/jats:p>","DOI":"10.1002\/jsfa.6796","type":"journal-article","created":{"date-parts":[[2014,6,24]],"date-time":"2014-06-24T11:22:18Z","timestamp":1403608938000},"page":"20-35","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":85,"title":["Flavonoids protecting food and beverages against light"],"prefix":"10.1002","volume":"95","author":[{"given":"Kevin","family":"Huvaere","sequence":"first","affiliation":[{"name":"Department of Food Science Faculty of Sciences University of Copenhagen  Rolighedsvej 30 DK\u20101958 Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leif H","family":"Skibsted","sequence":"additional","affiliation":[{"name":"Department of Food Science Faculty of Sciences University of Copenhagen  Rolighedsvej 30 DK\u20101958 Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2014,7,18]]},"reference":[{"key":"e_1_2_5_2_1","first-page":"162","article-title":"Light\u2010induced deterioration of reduced\u2010fat cream cheese. 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